Upside down turkey

ashli_2

I have just found a recipe by an American lady who cooks her turkey upside down. Apparently this results in a super juicy turkey, the recipe has rave reviews.


I think I would have to stuff it though, it's so lovely to carve a stuffed bird at the table.


What does everyone think? Has anyone tried this?

http://www.elise.com/recipes/archives/000037moms_roast_turkey.php

Desperate_Housewife_2-2

Hi Ashli,

I've tried it with a chicken as the french do it this way, can't say I noticed much difference but it might come in handy if you were short of foil and needed to stop it from becoming dry in the oven

Sallys_Savings

I always cook birds upside down, I've found that the breast never turns out too dry.

I normally finish cooking by turning it over for 5 min at the end.(as my oh loves the skin..yuuuck)

tanith

I have done this and although it worked ok it tends to ruin the appearance and the breast bone is flattened.. if you are not worried about the appearance then go for it...

ashli_2

Did it taste better though Tanith?


I love the skin too, so I would need to turn it over for crisping.


I also like putting one of those bacon lattices over the turkey, it looks really nice, if a touch unneccessary. Maybe if I turned it over for the last 20 mins and did the bacon thing it would hide the cosmetic damage.





Ooooh, I don't know.

full-time-mum

Maybe the answer is to part cook it upside down and then turn it over. I've done this with chicken before but never with Turkey due to size.

I don't bother now and just cook upside down, taste and moisture are more important in my book although I know that carving at the table is an important ritual in some households.

I don't roast chicken anymore, I now pot boil on the stove - much tastier, lots of lovely stock for gravy and soup.

EllieWellie

One year I tried cooking the turkey upside down, turning it over towards the end (which was very tricky when it was so hot and due to the size and weight), and it ended up looking a right mess (legs skewiff, breast completely flattened), so much so that I haven't done it that way since. Now I just stick to the method of plenty of butter under the skin, cover with streaky bacon, cover with foil for most of the duration, baste regularly, etc.

busydaffodil1

As we dont like the skin, we put our chickens on racks which stand inside a meat tin upsdie down.
The juices run through the breast meat and drip down into the tray. I dont like meat left to stood cooking in the animal juices/fat.

For chickens we buy for the cat, we de-bone them, dice them and boil them. Takes a few minutes.

mirandamayhem

i think we tried it this way a few years ago too, and had the same problem with it just looking wrong and not noticing much difference!
Now i do fanny craddock's thing of sliding bacon under the skin all over the top, and it keeps it lovely and moist

Amarillo

I cooked a turkey upside down. Not on purpose, I was 19 and it was gin fuelled. Spent ages lovingly basting it only to find practically no meat under the golden brown skin. I nearly had hysterics until my friend pointed out it was the wrong way up! It was actually very tender, but I have never done it that way since as it reminds me of the hangover I had the next day !

mirandamayhem

Amarillo wrote: »

I cooked a turkey upside down. Not on purpose, I was 19 and it was gin fuelled. Spent ages lovingly basting it only to find practically no meat under the golden brown skin. I nearly had hysterics until my friend pointed out it was the wrong way up! It was actually very tender, but I have never done it that way since as it reminds me of the hangover I had the next day !

:rotfl: :rotfl: :rotfl: :rotfl: